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THE USE OF SELECTED STRAINS OF YEASTS IN THE TREATMENT OF PROCESSING WASTEWATER FROM LYE‐PEELED AND STEAM‐PEELED POTATOES 1
Author(s) -
KARIM M. I. A.,
SISTRUNK W. A.
Publication year - 1985
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1985.tb00696.x
Subject(s) - effluent , fermentation , wastewater , yeast , food science , chemistry , chemical oxygen demand , pulp and paper industry , microorganism , biology , environmental science , biochemistry , environmental engineering , bacteria , engineering , genetics
The feasibility of using suitable strains of yeast cultures to reduce the wastewater strength of potato processing effluent and the recovery of the biomass produced by the microorganisms was studied. Effective chemical oxygen demand (COD) reduction was achieved in lye‐peeled and steam‐peeled potato effluents by fermentation with the yeast S. fibuliger ATCC 9947. The COD of the actively fermented activated wastewater from lye‐peeled potato was reduced by 69, 79 and 85% of the initial values after 24, 48 and 72 h of fermentation, respectively. Using steam‐peeled potato effluent, 85% of the initial COD was reduced after 24 h of fermentation. Greater reductions in COD were achieved by centrifugation of the fermented wastewater samples. The centrifuged yeast solids recovered from the fermented steam‐peeled potato effluent ranged from 1.55 to 2.0 g/l (dry wt.) after 6 to 28 h of fermentation, and had a crude protein content of 29 to 31%.